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Restaurant-Style Salsa. A simple, red salsa like the kind in restaurants, what's not to love? It's a classic tomato-based dip with a nice balance of sugar, salt, herbs, and spices.
Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt. This salsa keeps in the refrigerator for up to five days. Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.
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PER SERVING (2 tablespoons): 15 cal, 0 g fat (0 g saturated fat), 210 mg sodium, 3 g carbs (1 g fiber, 1 g sugar), 1 g protein As a big fan of Tostitos regular salsa, I was disappointed by the ...
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Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
Salsa verde (lit. ' green sauce ' ) is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers . The tomatillo-based Mexican salsa verde dates to the Aztec Empire , as documented by the Spanish physician Francisco Hernández , and is distinct from the various medieval European parsley-based green sauces .